Toasted Marshmallow Coffee Creamer

145g / 5 oz marshmallows (about 25 regular marshmallows)
3 c half and half or 1 1/2 c milk & 1 1/2 c cream or 3 c coconut milk
3/4 c sugar
pinch of salt

Warm 1 c half and half in the microwave and set aside. Sprinkle the sugar evenly over the bottom of a non stick pan. Heat over medium heat to caramelize the sugar. Shake the pan gently to evenly distribute the sugar and to caramelize the sugar evenly. (Dry Caramel method). Caramelize the sugar until it turns a dark amber and almost burnt ( don’t leave the pan at this stage as the caramel will begin to burn very quickly.) Remove pan from the heat and immediately (but gently) pour the warm milk into the sugar (be careful as the milk may splatter). Stir the sugar and milk together over medium heat until the sugar has dissolved in the milk completely. Add salt and marshmallow and stir to dissolve. Remove from the heat and strain to remove any undissolved marshmallows. Mix the rest of the half n half and let it cool to room temp. Pour the creamer into sealable bottles and store in the fridge for up to 2 weeks.


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